Optimising harvest date through use of an integrated grape compositional and sensory model
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1 Optimising harvest date through use of an integrated grape compositional and sensory model Alain DELOIRE, Katja ŠUKLJE, Guillaume ANTALICK, Campbell MEEKS, John W. BLACKMAN & Leigh M. SCHMIDTKE National Wine and Grape Industry Centre (NWGIC) Charles Sturt University (CSU) ASVO Mildura 24 July 2014
2 Content Goals Berry fresh mass and sugar accumulation: the concept Sequential harvest: the concept The experimental vineyards Shiraz preliminary results in a warm climate Activities to take home
3 Goals (what to achieve) To provide wineries and growers with decision making tools To provide objective measures of quality
4 From the vineyard to the wine and sensory: how to capture the complexity? An integrated approach across the value chain
5 green growth Stage I lag phase II maturation III berry volume Tannins Organic acids Pyrazines Amino acids Carotenoids Terpenes Anthocyanins Norisoprenoids Terpenes Tannin structure evolution? Sugar accumulation Amino acids days after flowering days flowering véraison maturation maturity over ripeness
6 Traditional indicators: Brix, malic and tartaric acids, TA, ph, phenolics = perception of the wine in the mouth (non volatile matrix). New indicators be related to possible wine aromatic profiles (volatile matrix).
7 Two levels of control The leaves The fruits Light (Photons) Photosynthesis Sucrose transportation via the phloem Berry sugar accumulation An integrated physiological indicator Berry sugar loading (sucrose, glucose, fructose) A. Deloire 2011
8 Berry sugar accumulation berry volume and sugar concentration (Brix) berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar Beginning of veraison (berry softening) ripening dates harvest A. Deloire, 2009
9 transpiration Berry water flux berry phloem (water + sucrose) xylem (water + minerals) Sap conduction pedicel «water back flow»? Deloire, 2006, from Coombe, 1992; Rogiers et al., 2004.
10 Berry sugar accumulation Berry volume and Brix berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar 1 2 Beginning of veraison (berry softening) ripening dates harvest When sugar per berry plateaus, the volume of the berry could decrease by water loss and therefore the brix will increase A. Deloire, 2009
11 The stages of sequential harvest: an indirect link between berry sugar accumulation and wine aromatic profiles Ripening levels and sugar accumulation per berry Fresh fruit, grassy skin Pre fresh Fresh fruit Neutral or pre ripe Ripe fruit Jammy fruit Grassy Possible evolution of the flavours Time from berry softening
12 Experimental vineyards in Griffith Shiraz A Shiraz B Blue: low vigour Red: high vigour Smoothed EVI images of Shiraz A and Shiraz B taken on 5 February Size of a pixel represents 50 cm in nature.
13 Climatic data 1. Mesoclimate 2. Macroclimate Weather stations in each experimental vineyard, measuring: - Average temperature - Relative humidity SILO drilled climatic data (Department of Science, Information Technology and the Arts, Queensland State Government, Australia) for long term averages and calculation of indices.
14 Frequency of vintages according to Huglin index classified as very warm (HI>3000) for Griffith / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /2014 Huglin units Vintages Climatic data used are SILO drilled climatic data (Department of Science, Information Technology and the Arts, Queensland State Government, Australia).
15 Frequency of vintages with mean minimum January and February temperature above18 C Fresh Night Index (FNI) > warm nights Temperature ( C) 2010/ / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /2009 Vintages
16 Average hourly temperatures for vineyard B for different stages of berry development
17 Frequency of days when temperature exceeded 35 C for Shiraz B Days with temperature above 35 C When and how temperature affects berry ripening? December January February Date Calculated from mesoclimatic data collected inside the vineyard.
18 Vine water status Soil moisture When and how vine water status affects berry ripening?
19 Sequential harvest Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Possible evolution of the flavours Time from berry softening
20 Shiraz sequential harvest proposed model Accumulation of sugar per berry Window to harvest for fresh fruit Window to harvest for mature fruit Window to harvest for over ripe Beginning of veraison (berry softening) days Day 0 = when sugar per berry reaches a plateau, preferably at Brix
21 Sugar loading curve for Shiraz A Shiraz A Sugar per berry (mg/berry) Brix Brix Brix berries fresh mass (g) sugar loading Berry fresh mass GDD from flowering onwards 0
22 Sugar loading curve for Shiraz B Sugar per berry (mg/berry) Brix Brix Brix Brix berries mass (g) GDD from flowering onwards
23 Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Time from berry softening
24 Wine sensory evaluation Fullness / Roundness Spicy/Peppery Green / Herbaceous Dark Fruit Stewed Fruit Griffith A FF Griffith A MF Griffith B FF Griffith B MF Griffith B PMF Red Fruit
25 Wine sensory evaluation Vineyard Site and Harvest Maturity Level Sensory Attribute A FF A MF B FF B MF B PMF Red Fruit 5.46 a 4.11 b 5.19 a 3.87 bc 3.00 c Dark Fruit 4.11 cd 6.07 a 3.61 d 5.23 b 4.82 bc Stewed Fruit 2.97 b 4.52 a 2.49 b 4.28 a 4.76 a Green / Herbaceous 3.71 a 2.56 b 4.12 a 2.48 b 2.59 b Spicy/Peppery 3.08 a 3.74 a 3.34 a 3.68 a 3.59 a Fullness / Roundness 3.38 b 5.92 a 3.23 b 5.77 a 5.57 a
26 Vineyard B Fresh Fruit Mature Fruit Vineyard A
27 1...pre-fermentative parameters 2...berry terpenes and norisoprenoids 3...berry amino acids 4...wine volatiles 5...wine sensory evaluation
28 Vineyard A - Peak in anthocyanins at fresh fruit stage Sugar per berry (mg/berry) Anthocyanins peak area Sugar/berry delphinidin 3 O glucoside cyanidin 3 O glucoside petunidin 3 O glucoside peonidin 3 O glucoside GDD from flowering onwards 0 malvidin 3 O glucoside malvidin 3 Oacetylglucoside malvidin 3 (6 O cumaryl) glucoside
29 Vineyard B - Peak in anthocyanins at fresh fruit stage Sugar per berry (mg/berry) Anthocyanins peak area Sugar/berry delphinidin 3 O glucoside cyanidin 3 O glucoside petunidin 3 O glucoside peonidin 3 O glucoside malvidin 3 O glucoside GDD from flowering onwards 0 malvidin 3 O acetylglucoside malvidin 3 (6 O cumaryl) glucoside
30 Wrap up For Shiraz there is a clear aromatic difference in the wines from grapes harvested sequentially (fresh fruit and mature fruit) The commercial harvest dates from the four wineries (Griffith, Orange and McLaren Vale) coincided with those of the model at mature fruit stage Anthocyanins accumulation stopped at fresh fruit stage Vineyard heterogeneity up to a point did not affect the ripening process More to come about the possible role of abiotic factors (Temperature and water) More to come on region-specificity / typicality
31 From the field to the wine? From the wine to the field? A proposal to understand the chaos? Temperature Light Water Variety Clone Fruit growth and composition Wine making Yeast/bacteria Wine composition Wine aromatic Profile (sensory) Decision making tools Universal or region-specific
32 Consumers Marketing
33 According to the main drivers of fruit and wine composition and style How to manage, control and predict? In the vineyard (immediate and seasonal actions) Irrigation (water) Canopy manipulation (light and temperature) Fertilisation (N, K) Foliar spraying Harvest dates In the winery Fermentation (Yeasts, bacteria, yeast derivatives, enzymes) Micro oxygenation Tannins Chips, staves, barrels
34
35 Profiles of berry sugar accumulation accumulation of sugar per berry Beginning of veraison (berry softening) ripening harvest A. Deloire, 2009
36 Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Time from berry softening
37 For us to provide you with a protocol For us to provide you with the excel table For you to send to NWGIC the data For us to provide you with a profile of ripening (diagnostic of your vines in terms of fruit sugar accumulation and possible harvest dates) To get region specific data To help with objective measures of quality
38 National Wine and Grape Industry Centre
39 Thank you The National Wine and Grape Industry Centre is a research centre within Charles Sturt University in alliance with the Department of Primary Industries NSW and the NSW Wine Industry Association This project was partly funded by Australia s grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funding from the Australian federal Government. The National Wine and Grape Industry Centre is a research centre within Charles Sturt University in alliance with the Department of Primary Industries NSW and the NSW Wine Industry Association
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